Clara teaches us how to cook a Spanish "tortilla" or potato omelet, one of Spain's most typical and delectable dishes.

Karla and Isabel teach us how to order the various varieties of coffee in Spanish as well as telling us about some of coffee's benefits.

What are the necessary elements for making a good cup of coffee? According to Ana Maria Peters Verdugo, a barista and manager at Baja Beans Café, they are good coffee, a good machine, and a good person!

We now visit the province of Seville in search of one of the largest solar farms in Andalusia. Located in Bajo Guadalquivir, the Sevillian town of El Coronil has taken advantage of its natural resources for centuries.

Produced with a combination of tradition and innovation, the first Andalusian brut, Barbadillo Beta, was born in Andalusia's Barbadillo bodegas.

Cata and Cleer teach us how to order food at a restaurant.

José Enriques, who works in the goat milk industry in Otavalo Ecuador, explains a bit about his typical day as well as the health benefits of goat milk.

Taking organic meat to all the school dining rooms:
That is the main objective of the Campos company in Andalusia.

Lida and Cleer teach us how to make a typical Colombian condiment, spicy aji.

Lida and Cleer teach us to make Colombian buñuelos, a type of fritter eaten particularly during the Christmas season.

Jullia introduces us to a wide variety of fruits cultivated in Ecuador and beyond, some of which are familiar to us and other, more exotic ones that probably aren't.

Learn how to make all sorts of arts and crafts projects with our friend, Meli. Manos a la obra is a new series for all the DIY kids and teenagers out there who love to get to work. The Spanish expression "manos a la obra" literally means "let's put our hands into the work" and is customarily used by Spanish speakers to encourage each other to work when a task is at hand. In this video, Meli shows us how to make some delicious treats inspired by the video game, Minecraft. Are you ready to practice your Spanish while having some crafty fun? Let's get to work!

Martin Tellez speaks to us about Malaga's tradition of making scrumptious sardine brochettes, a favorite of both tourists and locals.

Julia introduces us to a variety of vegetables and herbs found at an Ecuadorian supermarket.

Welcome to Otavalo, Ecuador's "Carbón del Palo" restaurant, a unique spot known not only for its unique Colombo-Ecuadorian-Spanish fare, but also for its warm atmosphere and spectacular service.